When I lived in Southern California we visited Baja on a regular basis. One of my kids’ favorite treats were the churros you can by on the stands. In case you don’t know what a churro is, it’s sort of a long, Mexican donut type pastry that is covered in cinnamon and sugar! (Also referred to as Mexican fritters).
I had a lot of tortillas left from Cinco de Mayo and while I was trying to figure out what to do with them, I remembered the sweet tortilla chips I had once at a party – then I remembered the churros – and I had an epiphany! A baked tortilla that tastes like a churro bowl!! And here it is…
What you need:
- 6 6-inch flour tortillas
- 2 Tablespoons of butter
- Cinnamon Sugar (3 parts white granulated sugar with 1 part ground cinnamon)
How to Do it:
Preheat the oven to 350 degrees.
Brush all the tortillas on both sides with the butter. Sprinkle evenly with cinnamon sugar.
Place 4 of the tortillas in an oven proof bowl, but don’t push down yet. They will break.
Place the bowls in the oven for about 5 minutes, or until they are soft enough to push into shape. Gently push into the shape of the bowls and return to the oven.
Continue cooking for about 15-20 more minutes, or until the “bowls” are golden brown and hard.
Cut the remaining tortillas into strips and sprinkle on a little more cinnamon sugar.
Place the strips on a cookie sheet and bake until golden – but watch them carefully. They will burn quickly.
Remove all cooked tortillas from the oven and allow to cool.
Store in an air tight container at room temperature after they are TOTALLY cooled off. Putting them away too soon will cause condensation and they will get soft and soggy.
Fill the bowls with ice cream or custard and a few of the cinnamon tortilla sticks.
Makes 4 servings
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